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Patent Searching and Data


Matches 701 - 750 out of 9,048

Document Document Title
WO/2005/094590A1
The present invention relates to a method for preparing an oil-based bread improver concentrate in the form of a dispersion, comprising mixing a solid fatty substance with a liquid oil. The invention further relates to a bread improver a...  
WO2003099016A3
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a MOX and an emulsifying agent.  
WO2005076741A3
Vegetable-based dough that comprises softened gluten and added vegetable material. The vegetables comprise legumes and/or fruits and/or fibers. The Vegetable dough essentially consists of softened gluten in admixture with vegetable mater...  
WO/2005/091984A2
A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, crystalline...  
WO/2005/092115A1
The present invention is a nutrient delivery system including a protein source and, optionally, a fiber source. Extruding proteins disrupts the protein structure at the secondary level, rendering the protein relatively inert as compared ...  
WO/2005/092118A1
Disclosed is a method of preparing rice cake having prolonged storage stability, which makes possible mass production of traditional rice cake by meeting the diverse tastes of modern people. The method includes milling rice at a milling ...  
WO/2005/089244A2
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140 °F, emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental glut s...  
WO/2005/089568A1
The present invention relates to a shortening system, for use as dough fat or filling fat; for instance, a shortening system containing, consisting essentially of, or consisting of, unhydrogenated or non-hydrogenated vegetable oil, such ...  
WO2004107879A3
High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods dis...  
WO/2005/087018A1
Snack food can be source of high energy and high protein for children and adult supplementing their nutritional requirement. Preparation of a high protein nutritional baked snack food comprises of vegetable sources as wheat flout, roaste...  
WO/2005/087011A1
A premix powder for producing bread with the use of rice powder obtained from non-waxy rice as the main material, characterized by containing from 4 to 8 parts by mass of gelatinized rice (&agr -rice) powder of 100- to 600-mesh in grain ...  
WO/2005/087916A2
The present invention relates to novel enzymes with xylanolytic activity that belong to the glycoside hydrolase Family 8. The present invention in particular relates to enzymes isolated from bacterial psychrophilic strains that produce x...  
WO/2005/087013A1
The invention relates to: a dry taste-enhancing agent for cereal products and, in particular, for cooked bakery products comprising yeast extract and acid fermented flour; dry improving agent for cereal products and, in particular, for c...  
WO/2005/084445A1
Bakery products comprising a sterol and/or stanol fatty acid ester and a specific emulsifier are more soft and less prone to staling.  
WO/2005/079605A1
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt% protein, 10-50 wt% vegetable oil, 0.5-5 wt% stearoyl lactylat...  
WO/2005/079586A1
The present invention relates to a batter composition, comprising a dietary fiber and insoluble vegetable protein. Further the invention relates to a food product comprising a batter made form said batter composition, to a method for pre...  
WO/2005/079584A2
The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15 % water, an improving agent and, optionally, a leavening agent; kneading this doug...  
WO/2005/079591A1
The invention relates to a fats and oils composition containing diglyceride, and relates to margarine, fried oil and food containing the composition. The diglyceride in the composition is at least of 30wt.%, the saturated fatty acid in t...  
WO/2005/076741A2
Vegetable-based dough that comprises softened gluten and added vegetable material. The vegetables comprise legumes and/or fruits and/or fibers. The Vegetable dough essentially consists of softened gluten in admixture with vegetable mater...  
WO/2005/074726A1
A method of preserving a food product from both deterioration due to microbial growth and oxidation of any constituent fats or oils which may be present within said food product comprises adding to the food product one or more phytostero...  
WO/2005/074477A2
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium ad...  
WO/2005/074709A2
The invention relates to calcium-enriched foods in various forms, in particular in the form of staple foods, based on cereal products. To increase the calcium content of said foods, water-soluble calcium salts of weak acids are added dur...  
WO/2005/070217A1
A self-rising dough-containing food product in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent to provide a frozen food product that may be readily cooked in ...  
WO/2005/067721A1
The cake-pastry is made up of pieces of the more valued dried fruits tie together by honey in order to realize a compact structure covered by a golden layer obtained through painting of egg yolks.  
WO/2005/065464A2
The invention relates to a method for the permanent, at least partial introduction of at least one substance, which is suitable for use in the preparation of vegetables, in particular a flavouring, preserving agent and/or colouring, into...  
WO/2005/063057A1
The invention relates to a method of preparing of an edible barrier for water and/or flavour transport, including oil transport in a food product wherein a ferulyolated compound is at least partly oxidized after applying it to the food p...  
WO/2005/063026A1
The present invention relates to finger millet bread formulation and a process for preparing the same.  
WO2004081022A3
Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic ...  
WO/2005/063025A1
It is intended to provide a process for producing a soybean protein-containing wheat dough, i.e., a dough with the use of soybean protein which is scarcely affected by the strong moisture absorptivity of soybean, shows little change in d...  
WO/2005/060757A1
The present invention relates to a method of preparing a stable liquid leaven composition comprising a bread flavour improvement composition (for instance sourdough or sponge based composition), an active yeast and a bread improver compo...  
WO2005036976B1
The present invention relates to a method for strengthening the structure of protein-containing products, such as food products, by using modified protein to form disulfide bonds between the proteins in a heat treatment to form a protein...  
WO2005036977B1
The present invention discloses a method for preparing a protein-based film wherein modified protein containing free sulfhydryl groups is added to a solution containing protein and said free sulfhydryl groups cause an interchange reactio...  
WO/2005/060763A1
The present invention provides a process for the production of a frozen food product comprising the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of compounds of form...  
WO/2005/060766A1
It is intended to provide a food containing a large amount of functional components, which is obtained by using a processed barely product (for example, barley seeds having been soaked in cold or warm water, sprouting barley or barley ma...  
WO/2005/060758A1
In a first aspect, the present invention relates to a process for producing a flour enriched with cereal germ, comprising the main stages of the separation of the germ oil from the cereal germ, and the use of said oil in order to enrich ...  
WO/2005/058045A1
The invention provides a method of preparing a processed food for heating or cooking in a microwave oven, the method comprising including in the food a suitable amount of a bean powder selected from the group consisting of lima bean powd...  
WO/2005/058046A1
There is provided a kit of parts for preparing a pita bread savoury snack, comprising: a) one or more pieces of herb containing pita bread having a prolonged ambient shelf life, and b) a sealed container with additives for preparing a fi...  
WO/2005/058974A1
The invention relates to a slowly digestible starch-containing foodstuff such a cereals and snacks, wherein a substantial fraction of the starch phase of starch-containing foodstuffs is converted into a slowly digestible form during the ...  
WO/2005/058973A1
The invention relates to a starch product in the form of a foodstuff ingredient and to a foodstuff per se whose hydrolysis speed during digestion can be set to low and especially almost constant in that the starch is obtained as a partia...  
WO/2005/053410A1
It is intended to provide a bread improving agent with which bread having an improved fermented flavor and an improved texture can be produced within a short period of time, and a process for producing breads by using the same. It is fou...  
WO1990000001A8  
WO/2005/052102A1
The present invention relates to an oil composition containing a large amount of a. diglyceride of conjugated linoleic acid (CLA), and more particularly to an oil composition with body weight control, anticancer, antioxidation and immune...  
WO/2005/051097A1
A method of forming an expandable food product having enhanced expandability is disclosed. In the method a cooked starchy farinaceous composition is treated by flash frying in a heated media for a period of from 1 to 15 seconds. The flas...  
WO/2005/051085A1
A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved i...  
WO/2005/051084A1
A protein-rich baked food containing at least 15% by weight (in terms of dry weight) of a protein component based on the whole food together with at least a fat component and a sugar component. This baked food is obtained by finely milli...  
WO/2005/051098A1
A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming...  
WO/2005/048995A1
The present invention is directed to a source of iron to be used for the fortification of food stuff, which product keeps its sensorial properties stable while being stored that are obtained after an alginate film is formed on bioavailab...  
WO/2005/048724A2
Shelf-stable food products are provided in the form of at least partially hydrated foods having a water activity of at least about 0.65 and with a sufficient amount of an added acidulent to give the food an acidic pH of up to about 6. Th...  
WO2005011403A8
The invention concerns a method for preparing a fermented liquid medium based on vegetable fibers, a fermented liquid medium obtainable using said method, its use for making raw or cooked food products, the method for making said food pr...  
WO/2005/048722A1
Diacylglycerol (DAG) oil provides unique health and nutritional advantages relative to triacylglycerol (TAG) oils. Food products including baked goods, such as, for example, cale, muffins, brownies, breads and cookies, doughs and batters...  

Matches 701 - 750 out of 9,048